Based on your comments @MediumRoastSteam I’ve just placed an order with Foundry, including the Columbian you recommended. They certainly look to have very good cupping scores.

Is their a recipe/profile that you’ve settled on to get the most from the Diofanor Ruiz?

    hornbyben - it’s a very different coffee from the traditional sense. It’s anaerobic fermented, they have a very distinctive smell and taste. I had one at Dave’s the other day, superb (he can attest it!), but the foundry one was roasted slightly lighter. I’d drink that all day if I could. I hope you enjoy it. As a flat white it’s divine.

    I brewed at 93C, steam pre-infusion for 9 seconds. Aim for a 18g in, 38g out over 36s or so.

    It requires a fine grind with the Niche. For me, it was on mark 9.

        MediumRoastSteam steam pre-infusion

        Sorry. A noob question. Could you explain this please? Thx

          MediumRoastSteam Thanks for the tips. I look forward to giving it a go once it’s arrived and rested for a bit. I assume steam per-infusion is essentially using the steam boiler pressure for the preinfusion so maybe around 1 bar. I assume the rest of the shot is a flat 9 bar (I can’t remember what machine you have, so this might be the only option, but I thought I’d ask in case).

              MediumRoastSteam I almost bought a bag of this yesterday also after your recommendation. When you say unique smell etc Does it fall into farmyard category?

              Niche Zero

              Niche Zero

                I love seeing this progress as well! I am impressed, and inspired. Right now I’m realising that what I need to work on (predictably enough, it seems to be the classic issue) is texture of milk. I have been adding too much air, and ending often with a too firm consistency… Ah well, means I need to keep making more :-)

                Started using acme tulip mugs again for flat whites and re-learning hearts with the tricky shape. The depth and narrow-ness of the bottom of the cup makes the pour a challenge.

                (Oatly)

                Finca Limoncillo from HasBean, own roast. Taste notes are Moroccan soaked lemons, lemon peal, nougat with a marzipan finish and 53.5% cocoa chocolate aftertaste.

                Ps: only joking. Tastes like coffee to me. 😉🤣

                  Chelbesa sample came in from Square Mile, saw it was Ethiopian with fruity notes and immediately assumed light roast so turned my grinder down tight, then inadvertently proceeded to pull a 55s ristretto.. the shot looked lovely coming out regardless and still plenty drinkable, and the milk steaming stars seemed to align today..

                    I wish I could find the photos of my efforts because my awful splodges, done with the Sage BE, were so pathetic they’d make anyone feel better about themselves. My partner, bless her cotton socks, still enjoyed the surprise every morning, syaing things like “wow it’s a cowboy riding a pig in a rodeo” or “it’s a fried egg and with bacon”